Chicken and a creamy tomato sauce are rolled up in tortillas for this chicken enchiladas recipe-very quick to assemble!


Yield :

WW Points Plus: 10, WW Old Points: 8

Ingredients :

  • 12 corn tortillas
  • 2 cups cooked chicken, chopped
  • 1 (8 ounce) can green chili salsa
  • 1 (4 ounce) can diced green chilies
  • 1?4 cup oil, for frying tortillas
  • 2 cups fat-free half-and-half
  • 2 cups reduced-fat monterey jack cheese, shredded
  • 1?2 teaspoon salt

Preparation :

  1. Preheat the oven to 350 degrees F.
  2. Mix the chicken, salsa and chilies in a small bowl.
  3. Mix the cream and salt in a large shallow dish.
  4. Heat the oil in a frying pan over medium-high heat.
  5. Fry the tortillas one at a time for a few seconds, until they start to blister and turn soft.
  6. Immediately dip each fried tortilla into the cream mixture.
  7. Put a large dollop of the chicken mixture on each tortilla and roll it up.
  8. Place in an ungreased baking pan; flap side down.
  9. Pour the remaining cream over the roll enchiladas; sprinkle cheese over top.
  10. Bake, uncovered, for about 20 minutes, or until heated through.

Nutritional Info :

Calories: 390 Fat: 17.4 g Saturated fat: 4.6 g Carbohydrates: 32.8 g Sodium: 1048.1 mg Fiber: 3.9 g Protein: 26.4 g Cholesterol: 47 mg

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